I use a lot of garbanzo beans in my cooking. This time though, I decided to do a simple refreshing salad to use as a veggie side, which also comes packed with protein. I encourage you to try it, and serve it at room temperature unless the weather is super-hot, smile.
Category: SIDE DISH
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $4.64 or $1.55 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free & Vegetarian
1 can (15 oz.) Goya Garbanzo Beans, drained, rinsed (.99) ***
1 tsp. Roasted Garlic and Herbs seasoning (.15)
1 tbsp. Angie’s basting olive oil (.40)
½ tbsp. Nakano Rice Vinegar-Garlic Flavor (.10)
½ lemon juice plus some of the zest (.50)
1/4 cup Goya Salad Olives, drained (.25)
½ small jalapeño, seeded and chopped (.20)
2 green scallions, chopped (.10)
2 Tbsp. fresh cilantro, chopped (.25)
1 c. cherry tomatoes, sliced in ½ ($1.70)
Begin by draining the garbanzo beans, rinse them and drain well.
In a med-size bowl, add garbanzo beans, lemon zest, lemon juice, salad olives, green onions, jalapeño, chopped cilantro, Roasted Garlic and Herbs seasoning, my basting olive oil, and the rice vinegar. (Well, at the last minute I decided to throw some cherry tomatoes as well, smile.)
Stir to combine all these ingredients and refrigerate until time to serve it.
*** WARNING: If the chickpeas are tough, boil them until tender and allow them to cool.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.